Since it's a lot wetter and mushy than pressed almond pulp, in order to tighten up the dough I doubled the flax and also mixed in some dehydrated almond pulp and some oat flour (simply buzz rolled
oats in a spice grinder) with the cashew pulp, in about a 12:4:1 ratio.
If desired, zap
your oats in a spice grinder for 10 - 15 seconds for a finer oat texture (or use instant oats).
Not exact matches
You can make your own oat flour by grinding the rolled
oats in a food process, a blender or a clean coffee /
spice grinder.
2 tbsp oat flour (or blend rolled
oats into flour
in a food processor or
spice grinder) 2 tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water
If we only have rolled
oats on hand, I often pulse them
in the
spice grinder for just a few beats before adding to the recipe to break them up a bit.
Grind
oats in two batches
in the
spice grinder until
oats turn into a fine powder.
If you don't have a
spice grinder, you can also grind
oats in the blender.
Or simply toss 1/4 cup whole
oats, one serving, into a
spice grinder and pulse about 4 (1 - second pulses), stopping and shaking the
grinder once
in between until you have a mixture of coarse nubs and floury chunks.